Butter tarts have my heart.
These mini pies have a wonderful flaky crust with a delicious ooey gooey filling and are guaranteed to cure your sweet tooth. I have been craving these for a while now and decided to brainstorm a recipe to share with you guys!
I hope you enjoy them as much as I did!
Recipe
🥣 Ingredients
🥧 Pie Crust
4 ½ cups flour
2 tbsp. sugar
2 pinches of salt
2 cup cold, unsalted butter, cubed
¾ cup cold water
⛽️ Filling
½ cup butter
1 cup brown sugar
1 cup maple syrup
2 pinches of salt
2 eggs
1 tsp. vanilla extract
🤔 Optional
1 cup pecans
1 cup raisins
🗺 Directions
In a large bowl, combine the flour, sugar and salt. Add the cubed butter and work the ingredients together using a pastry cutter. Continue until the butter has a crumbly texture and all the butter chunks are about the size of a pea.
Add cold water to the mix and continue to combine with the pastry cutter. Once the mixture is just about combined, transfer to a clean work surface and fold together with your hands. Shape into a circle, cover tightly with saran wrap, and let sit in the fridge for about an hour.
After an hour, transfer your pie crust to a clean work surface and roll out the dough as thin as possible. Add flour if dough sticks to the surface. Using a 4 inch round cookie cutter, cut out circles.
Take a muffin tin and sprinkle a little bit of flour into each cup. Firmly press your dough into each cup, using a shot glass to make sure it touches the bottom. When completed, place the muffin tin in the fridge so the crust can continue to chill.
In a pot combine the butter and brown sugar over medium heat. When the sugar has dissolved and the mixture is simmering, remove from heat and let cool.
In a measuring cup whisk together the eggs, vanilla, salt, and maple syrup.
Once the brown sugar mixture has cooled, slowly pour it into the egg mixture, making sure to whisk continuously. Set to the side.
Coarsely chop the pecans and toast them every so slightly over medium heat. This will make them less bitter tasting.
Preheat your oven to 400°F. Remove your pie tarts from the fridge, sprinkle in a few pecans, and fill each shell about ⅔ of the way full.
Bake for 15 minutes or until the shells are a golden brown colour. Cool completely before serving.
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🌟 Review and Tips
1. If you don’t have a pastry cutter, you can combine the ingredients in your stand mixer fitted with the paddle attachment on a low speed. You can also use a potato masher, or even a knife and fork and cut X shapes into the flour and butter.
2. The thinner you roll your pie crust the better. I made mine too thick which altered the baking time and ruined the crust to filling ratio.
I didn’t have a 4” round cookie cutter so I used an old yogurt container of the same size. Get creative, you don’t always have to have the fanciest equipment to make the yummiest food.
3. You can substitute the maple syrup for corn syrup or sip the ingredient altogether.
4. Add toasted pecans or yellow raisins. I personally think the pecans taste the best especially if they are a little toasted.
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0:00 Intro
0:41 Pie Crust
3:37 Filling
5:15 Taste Test + Review
6:54 Conclusion + Bloopers
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